Ingredients:
* 1 C raw cashews (soaked
for 4 hours, then rinsed)
* 1/3 C pitted Medjool
dates
* 1 tsp. ground flaxseed
* 5 C filtered water
* Pinch of sea salt
* Small pinch of vanilla
powder (optional)
In a blender, mix all
ingredients until creamy and smooth.
For a green milk
version, add:
* 1 tsp. organic raw Maca
* 1 Tbsp. organic Matcha
tea powder (pulse just enough to blend but not too much or the fabulous Matcha
will begin oxidizing)
For my chocolate
version, add:
* 1 Tbsp carob
* 1 Tbsp maple syrup
(optional)
Will stay fresh for up to
4 days in the refrigerator.
Thanks to Melanie from La
Station Organique for the basic recipe. Ever since I first tried your
cashew milk, I was hooked! Now, thanks to your generosity, I can have it every
day.
If you have a nut allergy,
you can substitute the nuts with hemp hearts/seeds. It is just as easy to make,
is even more nutritious and has a higher protein content.
